Cooking Steps

1. 

   Step1:[making of cocoa Qifeng cake]; first mix the low gluten powder and cocoa powder and sift them once. Put them on a clean paper separately.

2. 

   Step2:Separate the yolk from the egg white. Put them in two different pots. Add 30g sugar, oil and milk to the yolk bowl, mix well. Sift in the prepared powder in three times. Mix well without powder.

3. 

   Step3:Beat the egg white with salt and a few drops of lemon juice to make a thick bubble. Add 60 grams of sugar in three times. Beat until it is hard to foam. Don't hit it completely or it will crack easily.

4. 

   Step4:Mix the batter and egg white batter three times.

5. 

   Step5:Pour into the 8-inch cake mold. Shake it three times to make big bubbles.

6. 

   Step6:Bake in the oven at 150 ℃ for 50 minutes. Bake and take out the buckled net rack to cool, then demould it for use. The temperature should be adjusted according to your own oven. The starting temperature should not be too high. After 25 minutes, increase the temperature appropriately. This will not crack.

7. 

   Step7:[wine soaked cherry and cherry wine]; 9 cherries are soaked in light salt water, washed, drained and soaked in rum. Dice the other cherries. Add 10 grams of sugar and cook until slightly sticky. Cool and soak in half of rum for 24 hours. It's better to use cherry wine.

8. 

   Step8:Cream cheese and sugar powder. Add cream and beat to 7 points.

9. 

   Step9:Cut the cocoa cake into three pieces.

10. 

    Step10:Put the bottom of the cake on a round plate. Spread a layer of cream. Put a layer of wine stained cherry.

11. 

    Step11:Continue to put on the second piece of cake. Also spread a layer of cream and arrange the cherry pieces. The top cake is covered with cherry wine.

12. 

    Step12:The cake is folded. Cream is applied to the whole surface.

13. 

    Step13:Cover with chocolate chips. Squeeze out the cream flower and put a cherry on it.